An easy and healthy salad that comes together quickly and has tons of flavor! Fluff with a fork and serve. This recipe puts the broccoli florets (and parts of the stalk, too) at the center of a healthy salad bowl. : Kathi & Rachel. Fluff with a fork. Mix chicken broth, salt and pepper in a saucepan and bring to a boil.

Cuisine: Mediterranean. Cover and let stand 5-10 minutes, until all liquid is absorbed. Pour 2 cups boiling water on top of couscous and stir.

Ready in less than half an hour Cover, remove from heat, and let stand 5 minutes or until all liquid is absorbed. Roasting broccoli — and cauliflower too — is the best way to bring out the best of broccoli’s sweet and nutty nature. Course: Salad, Side Dish. The best part of perfectly roasted broccoli is getting a mix of charred edges and tender broccoli buds all in one bite. Cover, and let stand five minutes to blanch slightly, then drain and toss with couscous.
Yummy Couscous Salad. All tossed together with a simple vinaigrette! Lightly sauteed in garlic butter, the asparagus and broccoli are the simmered in white wine to which is added cooked couscous and tossed together. If using frozen broccoli, thaw and drain. This Couscous, Broccoli, and Asparagus Salad can be served warm or cold making it a wonderful side dish for any occasion. Stir in couscous and broccoli.

Quick Moroccan Couscous.
This Moroccan couscous has a perfect balance of sweet and savory from golden raisins, sun-dried… By Rachel Fives.

Pour remaining 2 cups boiling water over broccoli and carrots. Servings: 6 About 1 1/2 cups. Combining cooked and cooled couscous with fresh chopped veggies and feta. Place broccoli and carrots into a large glass bowl. Makes 4 one cup servings. Combine couscous with fresh asparagus, green peas, and mint to create a light, delicious… Rosemary Chicken Couscous Salad. Assemble this light, refreshing pasta salad in minutes!